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Banana-Caramel Toffee Cake
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Banana-Caramel Toffee Cake

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.
What You Need
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16 servings
Original recipe yields 16 servings
25 KRAFT Caramels
3/4 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (16 oz.) frozen pound cake, thawed
2 banana s
2 Tbsp. toffee bits
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Let's Make It
1
Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
2
Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
3
Top with remaining COOL WHIP and toffee bits.
Kitchen Tips
Tip 1
Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
How to Store
Keep refrigerated.
Tip 3
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 4
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 260mg
11%
Total Carbohydrates 38g
14%
Dietary Fibers 1g
4%
Sugars 30g
60%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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